De Ma Cuisine

Poultry Archive

Monday

23

April 2012

1

COMMENTS

Za’atar Citrus Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Za’atar Citrus Chicken
Recipe Type: Main, Crock Pot, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 35 mins
Serves: 2-4
Simple, easy, fragrant, yummy. Pop it into the Crock Pot and forget about it until dinner time.
Ingredients
  • 1 whole chicken, giblets etc discarded (or made into stock)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1-2 T Za’atar seasoning
  • smoked sea salt
  • pepper
  • 1 1/2 C water
  • olive oil
Instructions
  1. Pour water into Crock Pot.
  2. Add chicken and drizzle with olive oil. Sprinkle with salt, pepper, and Za’atar.
  3. Cover with lemon and orange slices. Sprinkle with a little more Za’atar.
  4. Cook on low for 4 1/2 hours, or until meat thermometer inserted into thick part of chicken reaches 180F.
Notes

Great with Risotto and Wilted Greens!

 

Thursday

16

February 2012

1

COMMENTS

Lemon Glazed Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

I’m going to try this for dinner tonight. It’s in the Crock Pot right now. I hope it turns out! I’ll update if necessary!

Lemon Glazed Chicken
Recipe Type: Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
It’s like take out that you can make yourself!
Ingredients
  • Chicken: 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • Glaze: 1 T cornstarch
  • 1/2 C water
  • 3/4 C lemon juice (juice of about med-large lemons)
  • 2 T honey
  • Pinch salt
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour water into bottom of Crock Pot. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, (or until temperature inserted into thickest part of meat comes to 170F).
  2. Whisk together cornstarch, water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes

If you’d rather use Chicken Breasts:

1. Whisk together cornstarch, water, honey, and lemon juice. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.

2. Pour 1 C water into Crock Pot. Add chicken. Olive oil, salt and pepper the chicken. Spoon 1 T glaze over each chicken breast. Cover and cook on high 2-4 hours, or low 3-5 hours.

3. Right before serving, brush a little more glaze on the chicken.

 

Wednesday

15

February 2012

0

COMMENTS

Chicken Pot Pie

Written by , Posted in Baking, Dinner, Leftovers, Main Dishes, Meat, Potatoes, Poultry, Vegetables

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Wednesday

8

February 2012

0

COMMENTS

Balsamic Glazed Chicken

Written by , Posted in Dinner, Low Carb, Main Dishes, Meat, Poultry

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

Friday

13

January 2012

1

COMMENTS

Leeky Pizza

Written by , Posted in Baking, Cheese, Dinner, Inspired By, Main Dishes, Meat, Pizza, Poultry, Vegetables

Leeky Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
  • 1 pizza crust (I use my pizza crust recipe)
  • 1 C Gruyere cheese, grated
  • 1/4 C Parmesan cheese, grated
  • 1 C leeks, chopped in rounds
  • 1-2 T honey
  • 1/4 C walnuts, chopped
  • 1 clove garlic, minced
  • 1-2 T olive oil
  • smoked sea salt
  • 1 C chicken, cooked and shredded (optional)
  • Dipping Sauce:
  • 1 T spicy brown mustard
  • 1/4 C plain yogurt (Greek or regular)
  • 1/4 C reduced balsamic vinegar
Instructions
  1. Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
  2. Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
  3. Whisk together mustard, yogurt and balsamic vinegar.
  4. Serve pizza with sauce for dipping.
Notes

Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.

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